Print

Double Chocolate Strawberry Cake with silky berry buttercream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and moist chocolate cake layered with fresh strawberry frosting, real strawberry slices, and topped with a smooth chocolate ganache. A perfect dessert for any occasion.

Ingredients

Scale

For the Cake:

  • 1¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1½ tsp baking powder

  • 1½ tsp baking soda

  • ½ tsp salt

  • 2 large eggs

  • 1¾ cups sugar

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 1 tsp vanilla extract

  • 1 cup hot water

For Strawberry Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • ½ cup fresh strawberry puree (strained)

  • 1 tsp vanilla extract

  • Optional: 4 oz cream cheese

For Ganache:

  • 1 cup semi-sweet chocolate chips

  • ½ cup heavy cream

Optional Garnish:

  • Fresh strawberries

  • Chocolate curls

Instructions

  • Preheat oven to 350°F. Grease and line two 8-inch cake pans.

  • Sift flour, cocoa, baking powder, baking soda, and salt in a bowl.

  • Whisk eggs, sugar, oil, buttermilk, and vanilla until smooth.

  • Combine wet and dry ingredients. Stir in hot water until just mixed.

  • Pour batter into pans. Bake for 30–35 minutes. Cool completely.

  • For frosting: Beat butter until fluffy. Add sugar and strawberry puree. Beat until smooth.

  • For ganache: Pour hot cream over chocolate chips. Let sit, then stir until smooth.

  • Assemble cake: Layer frosting and sliced berries between cake layers. Frost outside. Drizzle with ganache. Garnish as desired.

Notes

  • Store refrigerated for up to 3 days.

  • Use gluten-free flour for a GF version.

  • Add whipped cream or mousse for variations

Find it online: https://thefoodaunt.com/double-chocolate-strawberry-cake-with-silky-berry-buttercream/